I bought a quart of buttermilk. Done the pancakes, done the buttermilk batter fried chicken. What else can I do with buttermilk?

Also, our family's oatmeal appetite is unpredictable. Sometimes there is about a cup or two of oatmeal left over from breakfast (unsweetened). Are there any savory dishes using oatmeal? Can I make cookies or muffins with mushy leftover oatmeal?

Try using buttermilk in mashed potatoes and buttermilk is as necessary for biscuits as it is pancakes. Buttermilk also goes in waffles. Other than that I can't think of anything else - those uses already make hard to keep enough on hand.

Here's a Quaker Oats recipe for a type of cookie/cake that works with cooked oatmeal; they recommend the recipe for either instant or regular oatmeal. I dislike instant oatmeal, but it has been pre-cooked, so this recipe works well with cooked oatmeal.

In a large bowl, combine the sugar, raisins, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the oatmeal, milk, eggs and vanilla. Mix well. Add this to the larger bowl and mix until well blended.

Pour the mixture into the baking dish, and make sure the solids are more or less evenly spread out. Arrange the apple slices over the surface.

Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly.

You might want to check for doneness after 45 minutes or so. You can hold left over oatmeal for two or three days to get enough to make these cookies.

I like this recipe because of all the substitutions that are possible -- a rent a kid came up with a chocolate chip version of this cookie that was delicious.

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Another idea: I sometimes make a pancake from left over oatmeal and sautee it lightly until a nice crust forms on both sides. Serve with maple syrup and butter.

Preheat oven to 425° F. Melt butter and cool. Finely chop scallions. Into a bowl sift together cornmeal, flour, sugar, baking powder, baking soda, and salt. Heat a dry well-seasoned 10-inch cast-iron skillet in middle of oven 10 minutes. Put shortening or bacon fat in skillet and heat 5 minutes. Swirl skillet to coat. While skillet is heating, make batter: Separate eggs. In a large bowl with an electric mixer beat yolks until pale and beat in butter and buttermilk. In a bowl with cleaned beaters beat whites until they just hold stiff peaks. Stir flour mixture into yolk mixture and fold in whites and scallions gently but thoroughly. Pour batter into hot skillet and, working quickly, spread evenly. Bake corn bread in middle of oven until a tester comes out clean, 20 to 25 minutes. Corn bread may be made 4 hours ahead and kept, loosely covered, at room temperature.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Doesn't it? I haven't made it, but it's one I saved for the next time I was in Christian's situation, which in fact I am right now. And one more 'in fact': I'll bet it would be spectacular, however untraditional, with the southern-style cassoulet I'm making for dinner. HMMMMMMMMMMMMMMMMMMM....

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

It's probably an old southern farmboy thing, but I like buttermilk as a beverage. I take a glass of very cold B-milk, salt and heavily pepper it, and have it with my meal. I used to do this as a kid much more than now, because we churned our own butter and had the milk as a by product. I also like to crumble some left over cornbread into the salted/peppered buttermilk and eat it with a spoon for a snack. Good stuff!

In the newer Indian cookbook Mangoes and Curry Leaves by Alford and Duguid there is a buttermilk curry. Essentially you toast some spices (I recall cumin, mustard, tumeric, maybe corriander seeds) and then add buttermilk. After a few minutes, you have a thin but flavorful curry. Not mind-blowing, but an alternative to the usual.